An easy and delicious Sheet Pan Cashew Chicken served over Coconut Rice that everyone will love. Perfect for a weeknight dinner that may even have everyone asking for seconds.
1: Arrange a rack in the upper third of the oven and heat to 425°F.
2: Grease a sheet pan with 2 tablespoons coconut oil, then add the rice and shake into an even layer.
3: Pour over the coconut milk, then fill the can with water and pour over the rice.
4: Seal tightly with foil and bake until the rice is just tender, about 30 minutes.
5: In a small bowl, combine soy sauce, chicken broth, honey, vinegar, sesame oil, garlic, ginger, red pepper flakes, and cornstarch to make the sauce.
6: Place the chicken in a bowl and cover with 1/2 of the sauce.
7: Place the vegetables on a parchment-lined baking sheet and cover them with the other half of the sauce. Toss well.
8: Roast in the oven for 10 minutes.
9: After 10 minutes, push all the vegetables to one side.
10: Place the chicken pieces and the marinade on the baking sheet. Add the cashews.
11: Roast for about 12-15 minutes or until the chicken is cooked through.
12: Serve over rice and sprinkle with sesame seeds and green onions.
